- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection. Manager on duty has expired CFM certificate.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Gloves; Use Limitation (corrected on site)
Observation: Single-use gloves while worn during multi-tasked food preparation. Gloves not being used for only handling RTE foods.
Correction: Discard gloves when changing tasks and wash hands when changing from raw food to ready-to-eat (RTE) food preparation to prevent cross contamination. Single-use gloves shall be used for only one task such as working with RTE food or with raw animal food and used for no other purpose.
- Food Preparation (corrected on site)
Observation: Pancake batter is subject to environmental sources of contamination during preparation. Batter poured into containers on floor from stand alone mixer.
Correction: Protect unpackaged food from environmental sources of contamination during preparation. Place containers 6" from ground before pouring.
- Cooling Methods (corrected on site)
Observation: The methods used for cooling hashbrowns were not adequate.
Correction: Cool foods by the following methods: 1. Placing food in shallow pans 2. Separating food into smaller thinner portions 3. Using rapid chill cooling equipment 4. Stirring the food in a container placed in an ice water bath 5. Using containers that facilitate heat transfer 6. Adding ice as an ingredient 7. Any other method that can effectively accomplish cooling.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Observed accumulations of grime on the ice machine deflector plate.
Correction: Clean and sanitize these surfaces for food contact.
- Backflow Prevention Device, Design Standard
Observation: The backflow or backsiphonage prevention device installed on the dishwasher is broken and therefore not identified as meeting standards set by the American Society of Sanitary Engineering.
Correction: Provide the approved backflow or backsiphonage device for the specific application and type of device to prevent contamination of the drinking water system.
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01/12/2016 | Routine | |
Permit issued to CFM.
- Nonfood Contact Surfaces (repeated violation)
Observation: The nonfood contact surface of the wisk handle is melted and no longer easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Warewash Machine, Data Plate Operating Specifications (repeated violation)
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
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09/25/2015 | Follow-up | |
Hot water leak on triple sink- repair company called during inspection. Facility has employees clean their own aprons-several employees walking outside with aprons on-requested they wait until inside to put on for work.
- Critical: Demonstration of Knowledge* (repeated violation)
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his hands after cracking raw shell eggs I before handle equipment utensils & getting food from reach-in..
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Nonfood Contact Surfaces
Observation: The nonfood contact surface of the wisk handle is melted and no longer easily cleanable.
Correction: Alter or replace this item to provide a surface that is free of unnecessary ledges, projections, and crevices.
- Warewash Machine, Data Plate Operating Specifications
Observation: There is no data plate on the warewashing machine.
Correction: Provide a data plate for the warewashing machine that lists the machine's design and operating specifications.
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09/17/2015 | Routine | |
- Equipment and Utensils, Air-Drying Required (repeated violation)
Observation: Plastic containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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05/18/2015 | Routine | |
ServSafe must be transferred for one employee, $10 fee
- Critical: Demonstration of Knowledge*
Observation: A food service employee was working in the food service establishment without having a valid food service card.
Correction: A food service employee shall have a valid food service card prior to working in the food service establishment. The person in charge shall not employ anyone to work in the food service establishment until they posses a valid food service card. A food service employee shall have a valid food service card while working in a food establishment.
- Critical: Hands - When to Wash* (corrected on site) (repeated violation)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Food Contact Surfaces; Cleanability* (corrected on site)
Observation: The food contact surface of the plastic spatulas and one container lid is not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Non-Food Contact Surfaces (corrected on site)
Observation: The nonfood contact surface of the lid for a tub of plastic spoons had accumulations of grime and debris.
Correction: Clean the surface at a frequency necessary to preclude accumulation of soil residues that become encrusted or attract insects and rodents.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: Plastic containers were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
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01/15/2015 | Routine | |
Online food handler class flyer provided to PIC. New hires need to attend. It is recommended that no one is hired until they possess a food service card. Permit issued.
No violation noted during this evaluation. | 09/09/2014 | Routine | |
2013 Food Code changes provided to PIC.
- Critical: Hands - When to Wash* (corrected on site)
Observation: A food employee failed to wash his or her hands before engaging in food preparation, after touching bare human body parts, after coughing, sneezing, eating, after handling soiled utensils or after engaging in any activity which may have contaminated his/her hands.
Correction: Instruct food employees to clean their hands and exposed portions of their arms immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service and single-use articles and during food preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing task.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation*
Observation: Unwrapped or uncovered food in the cook line reach-in freezer.
Correction: Protect food from cross contamination by storing food in packages, covered containers, or wrappings.
- Critical: Food - Packaged and Unpackaged - Separation, Packaging, and Segregation* (corrected on site)
Observation: Raw shell eggs holding in a manner that may cause cross contamination of Pre cooked sausage.
Correction: Separate raw animal foods during storage, preparation, holding, and display from raw RTE food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw RTE food such as vegetables, and cooked RTE food.
- Utensils - In-Use; Between-Use Storage (repeated violation)
Observation: In-use utensils improperly stored between use. ice cream scoop dipper well water not hot enough (73-125 F)
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention (repeated violation)
Observation: Plates were observed stored under flat top grill. Management has no place else to put them.
Correction: Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
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05/08/2014 | Routine | |
Warewashing machine supply line in need of repair - has leak.
- Utensils - In-Use; Between-Use Storage
Observation: In-use utensils improperly stored between use.
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Equipment, Clothes Washers and Dryers, Storage Cabinents, Contamination Prevention
Observation: Plates were observed stored under drip pans of cooking equipment. Clean lids stored in soiled container at warewashing station - this was corrected during inspection.
Correction: Relocate this item to an area where it is not exposed to contamination. Cleaned and sanitized equipment, laundered linens, food, and single-service or single-use articles can not be located in locker rooms, toilet rooms, garbage rooms, mechanical rooms, under unshielded sewer lines, under leaking water lines, under open stairwells, or under other sources of contamination.
- Toxics - Presence and Use Restriction
Observation: Unnecessary poisonous or toxic materials (RAID) found in the food establishment.
Correction: Remove unnecessary poisonous or toxic materials.
- Critical: Sanitizer; Criteria/Chemicals for food contact* (corrected on site)
Observation: QAC sanitizer being applied to food contact surfaces does not meet the requirements of 21 CFR 178.1010
Correction: Utilize only 200-400ppm QAC that meet the requirements of 21 CFR 178.1010 when applying to food contact surfaces
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01/08/2014 | Routine | |
Ensure all staff knows to shut outside container lids when task in completed. Good hand washing observed. Recommend for permit renewal.
- Critical: Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: Theclean plates were observed soiled to sight and touch.
Correction: Do not keep clean plates under grill before use but keep in a location where they are not subject to becoming soiled.
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09/20/2013 | Routine | |
Hood filters need to be tight fitting (no gaps). Management contracting re-grout for cook line floor. Manager on duty only been employed 2 months and is signed up for CFM in June 2013.
- Critical: Person in Charge - Assignment of Responsibility*
Observation: The person in charge was not available at the time of inspection.
Correction: The permit holder shall designate a person in charge who is authorized to monitor and manage all food establishment operations and who is authorized to take actions to ensure that the Regulations' objectives are fulfilled.
- Utensils - In-Use; Between-Use Storage (corrected on site)
Observation: Dispensing utensils improperly stored between use at waitress station..
Correction: Store in-use utensils or dispensing utensils in one of the following manners: 1) In the food with their handles above the top of the food and the container. 2) In food that is not potentially hazardous with their handles above the top of the food within containers or equipment that can be closed. 3) On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized every 4 hours. 4) In running water of sufficient velocity to flush particulates to the drain. 5) In a clean, protected location if the utensils are used only with a food that is not potentially hazardous. 6) In a container of water if the water is maintained at a temperature of at least 135°F and the container.
- Food Contact Surfaces; Cleanability*
Observation: The food contact surface of the cutting boards at cook line are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Repair or replace the @EQUIPMENT@ to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Warewash Machines, Temperature Measuring Devices
Observation: The temperature measuring device for the (wash/rinse/sanitizing) tank of the warewashing machine is (missing/not operating.)
Correction: Provide a functioning temperature measuring device at the (wash/rinse/sanitizing) compartment so employees can routinely monitor the water temperature.
- Equipment and Utensils, Air-Drying Required (corrected on site)
Observation: All equipment were found stacked wet after cleaning and chemical sanitization.
Correction: Items must be allowed to drain and air-dry before being stacked or stored to allow evaporation of chemical sanitizer and moisture that may encourage microbial growth.
- Equipment, Utensils, Linens, and Single-Service and Single-Use Articles (corrected on site)
Observation: Clean single-service items were observed stored with the food-contact surface facing upward.
Correction: Store equipment and utensils covered or inverted to prevent contamination while in storage.
- Mops - Drying Mops (corrected on site)
Observation: Mops and brooms not hung up to air dry.
Correction: Wet use maintenance items such as mops must be hung in a position that allows them to air dry so they are not allowed to grow contamination which can then be spread through the establishment at the next use.
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05/22/2013 | Routine | |
Form 1B issued. Violations were discussed with PIC.
- Employee Health (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health and activities as they relate to diseases that are transmissible through food, including the date of onset of jaundice or of an illness due to Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virus or Norovirus.
Correction: Have the license holder require employees or applicants report to the person in charge any information about their health and activities if they are diagnosed with or had a past illness from Salmonella Typhi, Shigella spp., Escherichia coli O157:H7, Hepatitis A virusor Norovirus.
- Employee Health (corrected on site)
Observation: Employees or applicants are not aware of the reporting procedures concerning information about their health as they relate to the symptoms caused by illness, infection, or other source that is associated with an acute gastrointestinal illness or a lesion.
Correction: Have the license holder require employees or applicants report to the person in charge if they are experiencing the following symptoms or conditions: (1) diarrhea, fever, vomiting, jaundice, or sore throat with fever. (2) A lesion containing pus such as a boil or infected wound that is open or draining and is on the hands or wrists, unless an impermeable cover such as a finger cot or stall protects the lesion and a single-use glove is worn over by an impermeable cover or on other parts of the body, unless the lesions covered by a dry durable, tight-fitting bandage.
- Food Contact Surfaces; Cleanability*
Observation: Various utensils and equipment are not smooth, contains cracks, chips, or pits and can not be easily cleaned.
Correction: Replace the equipment to provide a food contact surface that is smooth and easily cleanable, free of breaks, open seams, cracks, chips, pits, sharp internal angles, corners, and crevices to prevent buildup of food debris.
- Equipment - Food Contact Surfaces, Nonfood Contact Surfaces, and Utensils
Observation: The nonfood-contact surfaces of the following equipment were observed soiled with an accumulation of dust, dirt, food residue, and/or other debris:Bread rack, Insides of the reach In equipment and the equipment under the hood system.
Correction: Maintain nonfood-contact surfaces of equipment clean.
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01/22/2013 | Routine | |
Restaurant representatives - add corrected or new information about International House Of Pancakes (Ihop #598), 1295 Military Hwy., Norfolk, VA 23502 »